CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

       Roundel et la (2007) define Hospitality as friendly and generous behaviour towards visitors and guests, intended to make them feel welcome: food, drink, room and entertainment given to customers by a company or organization. Another scholar Copper et al (1996) gave the definition of hospitality by Nailon (2011) is the combination of physiological and psychological elements with security and level of service. Hospitality is concerned with the provision of physiological comfort within define levels of service. Hotels provide meals, drinks, attraction, accommodation etc. to give general public or persons in transit especially people travelling to places where they have neither their own homes nor any relation to cater for their needs. Such persons will like to know few things about the hotels in their transitory area. In other words, the room and Euit fares, and the types of food served, the necessary comfort customers are accorded with the game available and perhaps and other especial feature that make such hotels appealing to the sojournes in transit. Hospitality industry like hotelling is a competitive business and must endeavour to identify and eating customers needs to be able to stay in business.